Desenvolvimento e Caracterização de Suco de Fruta com Probióticos: Uma Abordagem Científica

• DOI: https://doi.org/10.22533/at.ed.019122528041

• Palavras-chave: alergias, alimentos funcionais, caseína, intolerância a lactose, veganos , vegetariano

• Keywords: allergies, functional foods, casein, lactose intolerance, vegans, vegetarians,

• Abstract: A large part of the population is concerned about consuming healthy foods, and the demand for such foods has had a great growth in the Brazilian market. Foods with added probiotics are also considered functional foods, foods that produce beneficial effects to health, in addition to their basic nutritional functions. Thus, among the benefits are: competitive exclusion of pathogens, neutralization of carcinogens, production of antimicrobial metabolites, modulation of the intestinal mucosa, regulation of intestinal transit, synthesis of vitamins, modulation of the immune system, among many others. But not all people consume foods with probiotics. There are many people with restrictions on the consumption of dairy foods, such the lactose intolerant, allergic to milk protein, people with restrictions, vegans, vegetarians, the demand for foods with non-dairy probiotics had a great increase to this public of people in question. In the Brazilian market it is common to find products with dairy probiotics, such as fermented milk, yogurt, and others. An excellent non-dairy option, are fruit juices with probiotics, very common to find in China and Japan. Fruit juices with probiotics is a great alternative to consider developing, since fruits are excellent sources of nutrients, vitamins and minerals, provide a pleasant taste to the consumer's palate and with great possibility of adding acceptability is notable that among the existing beverages, many consumers give preference to fruit juices and fruit juice are excellent matrices for probiotics, due to the pH and acidity. The present work treats as objective in accomplishing a bibliographical review regarding more recent researches about fruit juice with probiotics, the addition of probiotics in different fruits, product acceptability, viability of probiotics addition in fruit juice, necessary analyses for the development of fruit juice and in the researches of the review works there is possibility of consumers' knowledge and acceptability according to each studied and reviewed work, Since the intention of this work, in addition to reviewing the work presented, is to be able to contribute to the development of the product and to use it as a research project, to offer the possibility of adding new knowledge about probiotic and functional foods through research, in order to contribute to the knowledge on this subject and to contribute to future research.